Easy Rice Pudding Recipe

This easy rice pudding recipe is a tasty way of using left over white rice. This recipe is mixed in one casserole dish and baked.

Delicious Rice Pudding

This recipe makes 6 - 8 servings.

You'll need:

• 2 cups left over cooked white rice

• 1/2 cup sugar

• 3 cups milk

• 2 cups / 450 ml coconut milk

• 1 cup raisins

Here's how to put the pudding together:

• Preheat oven to 320F/160C

• In a deep oven proof casserole bowl (with lid) toss in all the ingredients

• Stir to combine

• Cover with the casserole lid

• Place it in the oven and bake for 2 hours

Serve hot with raspberry jam or brown sugar.

You can put the surplus away in the fridge for the next day as the rice pudding is just as delicious cold with raspberry jam.

Tips From Easy Recipes

Substitute with Milk

Coconut milk is used in this recipe as it adds depth of flavor to the rice pudding but if you don't have any, it's not a problem. Just substitute with milk.

A Budget Dessert

There's no wastage if we're able to use leftovers and make them into tasty delectable dishes like this easy rice pudding.

Naturally, this suits left over rice that's not been cooked with salt nor stock.

A runny, milky pud

You do use a lot of liquid in this recipe. Don't be tempted to reduce the quantity of fluid as the objective is for the grains to soak up the liquid and the rice fibers swell and break down into a thick but runny pudding.

Check your pudding half way through the cooking process. If it looks solid and congealed this means there's insufficient liquid. In which case add a cup or two of boiling water to the pot.

Take care not to add cold water as this cools down the internal temperature of the food in the casserole dish.

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